Oven Roasted Brussel Sprouts with Sweet Potatoes

Ok, I am going out on a limb posting this as I know that at least one of you is a Self Professed Brussel Sprout Hater. To the rest of you I say give these a try and you may well be very (pleasantly) surprised.

I buy mt Brussel Sprouts fresh — if you don’t buy them fresh, then don’t get them at all — either right off the vine or prepackaged. Two sweet potatoes will be sufficient to accompany the small green cabbage cousins.

Preheat oven to 375 degrees

Peel and cube the sweet potatoes, toss into a mixing bowl and lightly cover with olive oil. Rinse the Brussel sprouts and pat them dry trimming off the stem stumps, then cut in half, lengthwise. Toss into the bowl with cubed sweet potatoes, add more olive oil to coat well, salt and a little bit of garlic powder and toss well.

Bake for 25 minutes and check for golden brown vegetables. As with any roasted vegetable the browner the sweeter they are. (After about 15 minutes or so you may want to try to flip the vegetables over to achieve an even golden brown color.) Check for doneness, Brussel sprouts will be soft on the inside but not mushy.The outer leaves should be quite crispy. This dish is a wonderful complement fo any steak or chicken dinner.
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